Bon Appetit! The Cooper Announces New Farm-to-Table Lunch and Dinner Menu Entrées
The Cooper, which is widely lauded for serving up locally sourced ingredients and innovative farm-to-table cuisine daily, has recently announced the addition of several new items to its modern American lunch and dinner menus.
“Our seasonally driven menus are sustainably minded and everything is made from scratch,” said The Cooper’s executive chef Adam Brown. “For fall, we’re showcasing strong, global and Mediterranean flavors in new dishes like the Tunisian tuna sandwich, grilled Mexican street corn, and braised chicken empanadas.” Plus expect a full range of fresh produce from local purveyors and farms like Swank Specialty Produce, Kai Kai Farm, and Lake Meadow Naturals in Ocoee, Fla.
Hungry power lunchers will love Chef Brown’s cook-it-and-they-will-come ethos toward inventive, daily-changing dishes that will stand the test of time. New, seasonal lunch items to look out for include Sweet Corn & Crab Fritters with house-pickled vegetables and tartar sauce; Crispy Pork Belly with sweet corn puree, Peruvian maiz cancha, bourbon caramel, and radish sprouts; an exquisite Roasted Autumn Squash & Beet Salad featuring North County mizuna and baby arugula, pickled yellow wax beans, shaved watermelon radish, creamy goat cheese, toasted pepitas, beet citronette, and cider-walnut emulsion; Mozzarita Burrata with Prosciutto di San Daniele, fig jam, pistachio basil pesto, baby heirloom tomatoes, balsamic gastrique, EVOO, and Hawaiian sea salt; lightly pounded and breaded Chicken Milanese under a garden of arugula, radicchio, mizuna, shaved red onions, and lemon pecorino vinaigrette; and The Farmer’s Market Vegetable Palette, a heavenly bounty of Berbere-spiced cauliflower T-bone, roasted autumn squash, cauliflower-quinoa “cous cous,” braised red cabbage, wilted Swiss chard, calabaza squash puree, and beet citronette.
Dinner is equally exciting, with no shortage of fresh and flavorful options. New, seasonal dinner items (many of which are available at lunch) include “snacks” like Zucchini Pancakes or Crispy Eggplant Cakes with tzatziki dipping sauce. Follow with adventurous surf-and-turf entrées, including Roasted Wild Mushroom Strozzapreti with leek fondue, sottencenere al tartufo, black truffle butter, and locatelli pecorino cheese; juicy, 14 oz. Double-Cut Lamb Chops; Braised Boneless Beef Short Rib, smothered with bacon-braised collard greens, duck fat roasted fingerling potatoes, calabaza squash puree, veal port jus, and crispy sunchokes; and fork-tender Pan-Seared Diver Scallops with braised red cabbage, maple-roasted spaghetti squash, toasted pumpkin seed-brown butter vinaigrette, and crispy kale.
The Cooper, Craft Kitchen & Bar
The Cooper, Craft Kitchen & Bar provides sustainable, environmentally conscious food in a contemporary setting, with unparalleled service. Our menu is influenced and inspired by fresh ingredients that are locally sourced and mindfully prepared. Complementing our menu are thoughtfully crafted artisan cocktails. These seasonal, barrel-aged cocktails are modern interpretations of classic drinks. The Cooper also offers a lively and international selection of wines and microbrew draft beers.